You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September (with the only exception, the Fishers Farmers Market will be closed on 6/29 for the SPARK! festival)

Rhubarb Muffins (or Bread)

This recipe comes from my sweet friend, Trista.  I modified it to add the lemon juice/zest, cinnamon, and crumb topping, so if you do not have those ingredients on hand, know that it will still taste great! I like to eat these hot out of the oven with a little butter and a cold glass of milk.  Enjoy! (July 17, 2015)


  • 1 c. brown sugar
  • 1 egg
  • 1 c. buttermilk  (or substitute 1 T. lemon juice with enough milk to make 1 cup.)
  • ½ c. oil
  • 2 t. vanilla
  • 1 ½ c. rhubarb, finely diced
  • If desired, add the juice and zest of one small lemon (YUM!)

1. Mix well, then add:

  • 2 ½ c. flour
  • 1 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1 1/2 tsp cinnamon

2. Pour into greased or paper-lined muffin tins (or mini-loaf pan; mine makes 4 mini-loaves).

  • If desired, top with a oatmeal-crumb topping (made with: 1/2 c flour, 1/2 c brown sugar, 1/3 c oatmeal, and 1/4 c softened butter; combine with your hands or a fork until crumbly).

3. Bake at 350F for 20 minutes (for muffins) or ~45 minutes (for the mini-loaves) or until no indentation remains when you lightly touch tops with finger.

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